Ingredients

• 1 chicken breast
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 2 tbsp olive oil
• ½ onion
• chopped
• 1 garlic clove
• finely chopped
• 200g/7oz cherry tomatoes
• halved
• 1 tsp red wine vinegar
• 2 tsp caster sugar
• 1 tbsp tomato ketchup
• 1 tbsp tomato purée
• small handful fresh basil
• chopped
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Rub the chicken with olive oil and season well with salt and freshly ground black pepper. Heat a griddle pan and griddle the chicken for 4-5 minutes on each side.
• Transfer to a baking sheet and bake in the oven for 12 minutes
• or until the chicken is completely cooked through.
• For the sauce
• heat the olive oil in a small saucepan
• add the onion and gently fry for 3-4 minutes. Add the garlic and fry for one minute.
• Add the tomatoes and cook for a further minute. Add the vinegar
• sugar
• tomato ketchup and tomato purée and simmer for five minutes. Stir in the basil
• reserving some to garnish
• and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon the tomato sauce onto a serving plate and top with the griddled chicken. Garnish with the reserved basil leaves.